We are patiently awaiting the arrival of Spring temperatures,
and though there have been hints of it lately, I still
think there is one more snow-storm out there somewhere
waiting to happen. I certainly don't have much rhubarb left
around here, and anxious for it to "get growing" again.

This is a quick and easy "not fancy" recipe if you like the combination
of rhubarb and bananas for just a little something that is sweet,
but tangy. And it doesn't call for much rhubarb at all.

Baked Rhubarb With Bananas

2 1/2 cups chopped rhubarb

3 large bananas

3/4 cup sugar

1 tblsp. butter

Peel and slice bananas either lengthwise or chopped (doesn't matter) and arrange in a baking dish in alternate layers with your rhubarb pieces.

Sprinkle sugar overtop. Place the tblsp. of butter on top.

Cover and bake in a slow oven (low heat) for two hours.

Can be served hot or cold.

I love easy recipes, and I love old vintage recipes. Here's one from
"RecipeCurio" for Rhubarb Duffins.

Quoted from RecipeCurio -

"Duffins are dumplings baked in muffin tins. Why? Because that's the
take-it-easy way!"

Rhubarb Duffins

2 cups all purpose flour

1/2 tsp. salt

1 tsp. baking powder

1/2 cup shortening

1 egg yolk

1/2 cup milk

2 cups chopped rhubarb

1/2 cup of sugar for sprinkling

This recipe makes 8 duffins.

Method

Combine and sift the flour, salt, and baking powder. Blend the shortening into
the flour with a pastry blender or knives.

Combine the egg yolk and milk; stir lightly and add to flour mixture. Stir to
form a soft dough.

Place half of the dough onto a lightly floured surface; roll into a round about
8 inches in diameter. Cut into 4 pieces and fit each piece into a muffin pan.

Repeat this process with the remaining half of the dough.

Fill each muffin cup with rhubarb, and cover with 1 tablespoon of sugar.

Bring the corners of the dough up and over to cover the rhubarb and pinch together.

Bake at 400 degrees, 40 minutes.

Serve warm with cream, or strawberry flavored sauce.

Note: You can make these and substitute the rhubarb for a number of fruits such as
apple, blueberries, blackberries, peaches or raspberries. If the fruit is really sweet
on it's own, you could decrease the sprinkle of sugar.

What an interesting recipe, and speaking of interesting, remember the Rhubarb Club?

(You know, the group of people who have the secret hand-signs?)

They now have their own website. Give them a visit, or join their group if you
are in their area.

They have a luncheon planned for April, and I see they offer pies (rhubarb of course)
for sale.

Interestingly, I recently read another article about research into diabetes and rhubarb.

The Bejing Institute in China says that there could be something significant to
an active ingredient in the rhubarb stalks that could have a positive
effect on blood sugar levels, and improve glucose tolerance.

There has been some research reported in this area on the ability of
rhubarb to reduce cholesterol levels in mice.

So again, I continue to marvel at the possibilities there are out
there for people to be helped someday by a simple rhubarb plant.

As Spring tries to roll around, Rhubarb Festivals are starting up again.

In case you have checked for dates on the site, I haven't forgotten. Some of these dates are pending, but they will be posted as soon as I get confirmation.